These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

126 related articles for article (PubMed ID: 37372624)

  • 21. What kind of coffee do you drink? An investigation on effects of eight different extraction methods.
    Angeloni G; Guerrini L; Masella P; Bellumori M; Daluiso S; Parenti A; Innocenti M
    Food Res Int; 2019 Feb; 116():1327-1335. PubMed ID: 30716922
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Investigating the effects of geographical origin, roasting degree, particle size and brewing method on the physicochemical and spectral properties of Arabica coffee by PCA analysis.
    Bilge G
    J Food Sci Technol; 2020 Sep; 57(9):3345-3354. PubMed ID: 32728282
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee.
    Cordoba N; Pataquiva L; Osorio C; Moreno FLM; Ruiz RY
    Sci Rep; 2019 Jun; 9(1):8440. PubMed ID: 31186459
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Process characterization and optimization of cold brew coffee: effect of pressure, temperature, time and solvent volume on yield, caffeine and phenol content.
    Kyroglou S; Thanasouli K; Vareltzis P
    J Sci Food Agric; 2021 Aug; 101(11):4789-4798. PubMed ID: 33527437
    [TBL] [Abstract][Full Text] [Related]  

  • 25. A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio.
    Guinard JX; Frost S; Batali M; Cotter A; Lim LX; Ristenpart WD
    J Food Sci; 2023 May; 88(5):2168-2177. PubMed ID: 36988107
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors.
    Jeong H; Yoon S; Jo SM; Hong SJ; Kim YJ; Kim JK; Shin EC
    J Food Sci; 2023 Mar; 88(3):1033-1047. PubMed ID: 36695781
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Influence of Various Factors on Caffeine Content in Coffee Brews.
    Olechno E; Puścion-Jakubik A; Zujko ME; Socha K
    Foods; 2021 May; 10(6):. PubMed ID: 34071879
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Cold Brew Coffee-Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards.
    Claassen L; Rinderknecht M; Porth T; Röhnisch J; Seren HY; Scharinger A; Gottstein V; Noack D; Schwarz S; Winkler G; Lachenmeier DW
    Foods; 2021 Apr; 10(4):. PubMed ID: 33921078
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees.
    Kang DE; Lee HU; Davaatseren M; Chung MS
    Food Sci Biotechnol; 2020 Jan; 29(1):141-148. PubMed ID: 31976136
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Acidity and Antioxidant Activity of Cold Brew Coffee.
    Rao NZ; Fuller M
    Sci Rep; 2018 Oct; 8(1):16030. PubMed ID: 30375458
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time.
    Batali ME; Frost SC; Lebrilla CB; Ristenpart WD; Guinard JX
    J Sci Food Agric; 2020 May; 100(7):2953-2962. PubMed ID: 32031262
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Characterization and comparison of cold brew and cold drip coffee extraction methods.
    Angeloni G; Guerrini L; Masella P; Innocenti M; Bellumori M; Parenti A
    J Sci Food Agric; 2019 Jan; 99(1):391-399. PubMed ID: 29888474
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso.
    Salamanca CA; Fiol N; González C; Saez M; Villaescusa I
    Food Chem; 2017 Jan; 214():622-630. PubMed ID: 27507518
    [TBL] [Abstract][Full Text] [Related]  

  • 34. The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
    Caprioli G; Cortese M; Sagratini G; Vittori S
    Int J Food Sci Nutr; 2015; 66(5):505-13. PubMed ID: 26171629
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method.
    Janda K; Jakubczyk K; Baranowska-Bosiacka I; Kapczuk P; Kochman J; Rębacz-Maron E; Gutowska I
    Foods; 2020 Jan; 9(2):. PubMed ID: 31979386
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of various roasting, extraction and drinking conditions on furan and 5-hydroxymethylfurfural levels in coffee.
    Park SH; Jo A; Lee KG
    Food Chem; 2021 Oct; 358():129806. PubMed ID: 33933949
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee.
    Frost SC; Ristenpart WD; Guinard JX
    J Food Sci; 2019 Aug; 84(8):2297-2312. PubMed ID: 31269246
    [TBL] [Abstract][Full Text] [Related]  

  • 38. The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time.
    Górecki M; Hallmann E
    Antioxidants (Basel); 2020 Apr; 9(4):. PubMed ID: 32290140
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.
    Heo J; Adhikari K; Choi KS; Lee J
    Foods; 2020 Nov; 9(12):. PubMed ID: 33256030
    [TBL] [Abstract][Full Text] [Related]  

  • 40. The Potential of Spent Coffee Grounds in Functional Food Development.
    Bevilacqua E; Cruzat V; Singh I; Rose'Meyer RB; Panchal SK; Brown L
    Nutrients; 2023 Feb; 15(4):. PubMed ID: 36839353
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.